These souffle-like pancakes just float away.
[Adapted from several California inns.]
In the bowl of an electric mixer, whip the egg whites until stiff.
Add a third of the egg whites to the batter.
Fold in the rest of the egg whites.
Pre-heat a griddle on medium heat and add butter.
Spoon 1/3 cup batter onto the hot griddle. (You want to make smaller pancakes than usual.)
When the pancakes are lightly golden, flip them over.
I serve the pancakes with our blueberry sauce (frozen wild blueberries, sugar, lemon juice, and a little cornstarch to thicken), but real maple syrup is always another option.
There would be a photo of the pancakes but they floated away before I could capture them on film!
Ellen Gutman Chenaux
Bed and Breakfast Foodie